Other
Knafeh
Fine strands of wheat pastry, the shredded dough also called kataifi, which is buttered, filled, and baked as the pastry knafeh. The strand is a thin thread of wheat dough.
Origin
A pastry dough of the Levant and the eastern Mediterranean.
Flavour
The dough is plain. Toasted and soaked, it tastes of butter and syrup.
How to use it
Loosen the strands, work butter through them, and bake them crisp.
Storage
Keep the pastry refrigerated or frozen, covered so it does not dry.
Recipes using it
No published recipes use this yet.
